Sunday, August 30

Bake (Don't Buy) Zucchini Bread For Your Doctor

Jeff meets a lot of interesting people in his dermatology practice, like Mr. Petroni (not his real name). They hit it off instantly -- they're both native New Englanders with Italian names and a fondness for meatball sangwiches. (It also helped that Jeff fixed his rash.)

After one of Mr. Petroni's visits, Jeff discovered a small package wrapped in crinkly green cellophane on his desk. A handwritten note was attached; its shaky inscription read: To a great doctor. Thank you for making my husband feel better. I hope you and your wife enjoy the zucchini bread. Sincerely, Mrs. Petroni.

Jeff was touched that this elderly Italian woman, whom he had never met, would bake him a loaf of bread. As he toasted a slice for breakfast the following morning, he offered me one. I declined; I wasn't that hungry. Jeff ate the bread, murmuring contentedly, licking his index finger periodically to pick up the crumbs that fell on to the plate. "Sue, you gotta try this," he persisted.

Reluctantly, I took a small bite. It was incredibly moist. Each slice was speckled with green zucchini shreds and studded with toasty walnuts. This bread wasn’t good. It was amazing. Our hands bumped into each other as we reached for seconds.

"See, that's the problem with living in Southern California," I said, "there aren't enough little old Italian ladies making homemade bread like back home."

When Jeff left for work, he had a mission: Get the recipe from Mrs. Petroni. Upon entering the house that night, I bombarded him: “Well, did you get the recipe? Was there coconut in it?"

“Yes, I spoke with Mrs. Petroni,” he said, “but I didn't get the recipe.”

“But, why?” I whined. Mrs. Petroni was flattered that we loved the bread, "But," she said, "I don't know the recipe. I bought it from Katella’s Bakery and just wrapped it up for you."

Note: The following recipe is neither from Mrs. Petroni nor from Katella's. It's my mom's. Bake it for your cardiologist or dermatologist this week. They'll appreciate it more than you know.

Mom's Zucchini BreadMakes 2 (9 X 5) loaves

My mom's zucchini bread is chock full of zucchini, coconut, pecans, and pineapple. It's like an old-fashioned zucchini bread married a pineapple upside-down cake. Don't be surprised if you find your family fighting over the last slice.

3. In a medium bowl beat eggs and sugar with an electric mixer. Add oil and vanilla, and beat until combined. Add the wet ingredients to the dry, and stir by hand. Fold in nuts, zucchini, pineapple, and coconut.

4. Divide batter evenly between two pans. Bake for 50-60 minutes, or until a cake tester inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.

My dad is a docter and when I was growing up, he was always bringing home treats from patients (both homemade and not.)

One loaf of cinnamon raisin bread stands out in my mind for the unfortunate reason that the baker obviously smoked a lot in her kitchen because it tasted like an ashtray (but obviously it's the thought that counts!)

Too funny! I have a favorite zucchini bread recipe I make all summer, but it uses a cup of whole wheat flour which is so nice with the cinnamon. The extra addition of pineapple and coconut is completely decadent, and I'll have to try it!

Okay yes - trying to figure out when in my week I can head to a market to pick up a zuke or 45 to make this recipe. It's only like 65 degrees here today - fells like fall and baking weather to me! YUM!

Your mom's zucchini bread sounds amazing. Love the adddition of coconut! I have to admit, I'm having a lot of fun with my zucchini bread experiments (several of which have definitely not been blog-worthy!)

Oh, this was a really great story, Susan. I especially love the part where you say your hands bumps while reaching for seconds. :) And of course I'm making some zucchini bread this weekend. Your recipes are always so good!

This post is the perfect example of why food and writing go together: I haven't been this inspired to make zucchini bread in years! P.S. I also grew up with Italians on the east coast and now live in SoCal. Miss the Italians, not the weather!

I like how you give a recipe for two loaves - one for giving and one for keeping - great story about the old lady - I just was thanked for a present I didn't give and am trying to work out how to reply

Hahaha! Loved this story. I wouldn't blame the doc for thinking it was baked by Mrs Petroni herself. There IS something about elderly (Italian) women that makes us believe every food they offer us is home-cooked/-baked/-made.

Susan - Thank you so much! I've been wanting to try to make zucchini bread! I decided to look here first, because your recipes are always AMAZING, and I know it will be awesome! :) Thanks so much for this wonderful blog!!